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Chicken with Mushrooms

Here is a comforting one-pan supper: one needs only a bit of crusty bread to complete the homey goodness of the meal. Boneless, skinless chicken thighs are a perfect choice here – quick to cook, lower in fat (without the skin), and with loads of flavor. Add to that some crispy pancetta nuggets, sweet green peas and succulent mushrooms, and dinner in done!

Chicken with Mushrooms

2 tbs. olive oil
1 lb. boneless, skinless chicken thighs (about 6 medium)
all-purpose flour, for dusting
2 oz. chopped pancetta (about ¾ cup)
11 oz. small button mushrooms
2 large shallots, chopped
1 cup chicken stock
1 tbs. white wine vinegar
2 oz. frozen peas (about ½ cup)
small handful of parsley, finely chopped

Heat 1 tbs. of the oil in a frying pan. Season and dust the chicken with flour and brown on all sides. Remove. Add the pancetta and mushrooms to the pan, and cook until the pancetta is crisp and the mushrooms are softened, then remove. Add the final tablespoon of oil to the pan, and cook the shallots for 5 minutes. Add the stock and vinegar and bubble for 1-2 minutes. Return the chicken, pancetta, and mushrooms to the pan and simmer for 15-20 minutes, or until the chicken in cooked through. Add the peas and parsley and cook for 2 minutes more, then serve.

One Comment Post a comment
  1. Jinny #

    We loved this dish. Very flavorful and easy to prepare. A big hit with the family!

    November 15, 2012

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